I love to eat dishes prepared with raw food
2 Leaves Collard Greens
1-2 Cloves Garlic
2 Stalks Celery
1 Granny Smith apple
1 Tomato
Dash Celtic sea Salt
Push everything through the hopper, except for tomato and sea salt. Pour this juice in a blender and add tomato and sea salt to desired taste. Another choice so as not to lose the fiber is to put all the ingredients in a Vitamix or Blendtec Total Blender with water and blend on high until the desired consistency is achieved.
1 lb Brussels Sprouts, lightly steamed
1 tsp. Ground Cardamon
8-12 Raw Hazelnuts or Almonds, soaked
pinch Flower of the Ocean Sea Minerals
1 tsp. Mustard Oil or Olive oil
Wash brussel sprouts and cut off bottom of stems and loose leaves. Steam very lightly. Cut in halves. In a blender, put nuts and a small amount of water with the cardamon. Liquefy and pour over Brussels sprouts. Add a few extra crushed nuts and sea minerals to taste. Serve.
[Almond Milk, sweetened version]
1 cup Soaked Almonds
1/2 tsp Almond Extract or 1 tsp Vanilla Extract or vanilla bean
2-3 cups Purified or Distilled Water
4-6 Dried or fresh Dates or Maple Syrup or Stevia or Agave
Dash Cinnamon Powder
If using dates, remove piths and put dates aside for sweetening. If using maple syrup, use Grade B or C only. In a very powerful blender, mix soaked almonds (soak for 8 hours and rinse well) and add water at top speed. Using a cheese cloth or a nut milk bag, squeeze out the milk into a pitcher, with the same motions as if milking a cow. Save pulp for making almond bread.
When finished making milk, pour the milk back into the blender, add sweetener and blend well adding the other ingredients to taste. If you wish to do a mixture of dates and maple syrup, stevia or agave, add small amounts at a time, checking for taste as you do so. Keep refrigerated and will usually last for 2-3 days to use with any recipe needing milk including cereals.
Other recipes like this from Dorit can be found at:
Dorit’s Website: https://elegantlyrawdoreet.com/about-doreet/
2 Cups Sunflower seeds, ground
3 bunches Chopped Scallion
2 Cups Shredded carrots
2 T. Nutritional Yeast (not a raw product)
1 Cup Chopped Courgettes (Zucchini) or other squash
1 T. Curry powder
2 T. wheat free tamari
1 Cup Shredded Beets
1-2 T. Herbamare
1/2 Cup Finely chopped Onion
Use a food processor to make a moist dough with all the ingredients. Roll into one inch balls (wet your hands or dip them in some olive oil). Put in a dehydrator on tray (no teflex,sheets) at 108-110 degrees F for 12-24 hours, turning them over at least once.
Will keep for a long time if dehydrated. May also be served without dehydrating. Serve with Marinara, cheese or curry sauce.
7 oz Celery Juice, freshly made
1 oz. Aloe Vera Juice
3 oz. Cabbage juice, freshly made
1/2 oz. Fennel Juice, freshly made
1 clove Garlic
1/2 slice Ginger root
1 Parsley Juice, freshly made
Alternate the parsley and fennel with the celery when pushing through the hopper of the juicer. Place all the ingredients in a blender. Mix well and drink slowly and mindfully.
Dorit’s Website: https://elegantlyrawdoreet.com/about-doreet/
1/2 cup Flaxseeds, soaked
1 tsp. Habanero chili, chopped
3 Cups Corn Kernels
1 tsp. Ginger, minced
1/2 Cup Cilantro, chopped
1 tsp. Garlic, minced (optional)
1/2 Cup Orange Juice, freshly squeezed
1 tsp. Cumin, ground
1 T. Celtic Sea salt 1 tsp. Lime, juice and pulp
Blend all ingredients in a food processor. Spoon onto unbleached wax or parchment paper and form 3″-6″ circles. Make them approximately 1/4″ thick to firmly hold veggies. Dehydrate at 115 degrees F for about five hours or until cheese assumes a chewy texture. Do not dry until brittle, unless you desire to make them into “chips”. You can also cut into strips for cheese.
Other recipes like this can be found at:
Dorit’s Website: https://elegantlyrawdoreet.com/about-doreet/